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These treats are dense and moist. Wrapped in a pretty box they make a great gift!
cooking.nytimes.com
This recipe is by Toby Cecchini and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut macaroons can be made vegan by using coconut oil and maple syrup, creating a rich cookie similar to popular Naturally Raw Coco-Roons® found in health food stores.
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Rich peanut brittle is quick and easy to prepare by using the microwave for all the cooking. No need for a candy thermometer!
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These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.
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Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn. He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin' the farm and eatin' corn was the secret! This recipe is delicious!
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This simple and stunning trifle-style dessert has layers of angel food cake chunks with raspberry cream.
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A hand-held mixer is needed for this fluffy white frosting.
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This quick and easy strawberry shortcake has a delightful surprise inside: peanut butter!
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This easy glaze gives your ham a delicious sweet-tart taste.
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This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone!
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I lived in Australia for a few years. Very good, simple cookie.